It’s hard to resist this decadent seasonal pumpkin cheesecake. Pin the recipe to your refrigerator from Halloween until New Year’s – it makes for perfect holiday entertaining anywhere in between.
Pumpkin Cheesecake Ingredients:
Crust:
- 1 ¾ cups crushed graham crackers crumbs
- 6 tablespoons butter, melted
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
Filling:
- 3 (8-ounce) tubs cream cheese
- 1 (15-ounce) can pumpkin puree
- 3 eggs
- 1 ¼ cups sugar
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- Whipped cream, for serving
Pumpkin Cheesecake Baking Directions:
1) Preheat oven to 350°F.
2) Prepare the crust: Combine all ingredients in a food processor; pulse until just crumbly. Press into an 8-inch springform pan.
3) Prepare the filling: In a large bowl; beat together cream cheese, pumpkin, and eggs. Add sugar, vanilla, cinnamon, nutmeg, and cloves; beat well. Pour into prepared crust. Bake 1 hour, or until filling is set and just firm. Cool 10 minutes, then chill 2 hours, until firm, before serving.
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